Grab ¾ cup (177 ml) beer at room temperature and pinch in ¼ tsp (.17 grams) saffron threads, set aside

Add 1 cup (125 grams) all-purpose flour into a large bowl, along with 1 tsp (4 grams) baking powder and ¼ tsp (2 grams) sea salt, mix the dry ingredients together, then make a well in the bowl, crack in 1 large egg and pour in the saffron beer mixture, mix together until you end up with a creamy batter with no lumps

Pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper

Heat a medium to large fry pan with a medium heat and add in ½ cup (118 ml) extra virgin olive oil

While the oil is heating, add the shrimp into the bowl with the batter and make sure they´re well coated

After heating the olive oil for 5 minutes, it should be nice and hot but not smoking, start adding the shrimp into the pan, making sure to shake off as much of the batter as possible and that they´re all in a single layer spaced out from each other, cook in batches

After 2 ½ to 3 minutes flip the shrimp to fry the other side, after a total cooking time of 5 to 6 minutes, remove the shrimp from the pan and into a plate with paper towels, continue to cook in batches until done (I cook 5 shrimp at a time so it´s all done in 3 batches)

Transfer the cooked shrimp into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!